There are many threads on this one, but the short answer: Most important during the first 48 hours, moderately important for the next 5 days, and progressively less important from there. I wouldn't let it get too warm, but room temp is likely okay by now.
I have had good success with two weeks in the fermentation chamber at 65, then moving to the spare bedroom for two weeks, at 70ish.
I don't think you ever (ideally anyway) want large temperature swings, i.e. don't pull it out of the 65 ferm chamber and leave it in the garage where it could hit 90+.
I've always had issues with "odd flavors" when secondary-ing at temperatures above 72-74F.
Obviously very critical during the primary fermentation phase (for flavors, etc). I've decided that I don't chance my batches to any higher than 72F ever.
Not sure you can really go by # of days. IMO it's the SG that will determine what you should/shouldn't do. You could have a very cool fermentation on a big dark lager that's still got a ways to go after 10 days, or you could have an ordinary bitter fermenting at 65 that will hit FG within a few days.
Depending on your fermentation temperature, yeast, etc. I wouldn't expect you to have much to worry about on day 10 with a wheat beer--but the only way to know for sure is to break out the hydrometer.